These recipes from some of our favorite young chefs are perfect for your holiday dinner. Healthy and easy, they are a great way to get kids involved in holiday meal prep.
Saddleback Sweet Potatoes, by Kaiden Kahler
Ingredients
6 small sweet potatoes *
1 small apple *
1 small turnip*
1/2 teaspoon. pumpkin pie spice
1 tablespoon maple syrup
salt & pepper
Heat oven to 350 degrees. Bake sweet potatoes until slightly tender, about 30 min. Pull out of oven and lay two wooden spoons on each side of sweet potato. Cut like an accordion across the back of potato, letting the spoons stop you from cutting all the way through. Place apple and turnip slices between potato slices. Sprinkle seasonings and maple syrup over top. Bake 1 hour.
Honey Glazed Carrots & Leeks, by Skyler Williams
Ingredients
1 pound carrots*
3 leeks*
1 onion*
2 tablespoon honey*
garlic powder
salt & pepper
4 sprigs of thyme*
2 sprigs oregano*
1 cup apple juice*
Cut carrots into bite-sized pieces and boil until tender. Drain and set aside. Saute leeks and onion in olive oil for about 5 min. Add a pinch of salt, pepper, garlic powder and thyme. Add carrots, apple juice and honey cook for 5 min. Serve with fresh oregano on top
Potato Fritters by Ashton Williams
Ingredients
8 potatoes*
2 carrots grated*
1/4 cup onions diced*
2 tablespoons chives chopped*
1 cup cheddar cheese grated
salt & pepper
1 teaspoon garlic powder
1/2 cup bread crumbs
Heat oven to 350 degrees. Dice potatoes and cook until tender, then mash. Mix in next 6 ingredients and form into patties, then coat with bread crumbs. Place on greased cook sheet and bake 15 minutes or until brown. Top with grated cheese and carrots and serve.
The kids who created the recipes were recognized at our Champions for Health youth summit in March.
